Ingredients:
For the curry:
· 2 tablespoons extra-virgin olive oil
· 1 medium yellow onion, chopped
· 1 pound chicken, cut into 1" pieces
· 3 cloves garlic, minced
· 2 tablespoons ginger, minced
· ½ pound potatoes, par boiled
· 5 ounces spinach, kale or greens
· 1-2 tablespoons curry powder
· 1(15-oz.) can crushed tomatoes
· 1 ½ cup low-sodium chicken broth
· 1 cup heavy cream or coconut cream
· Salt & Pepper to taste
· Rice, to serve
For the Cilantro Yogurt:
· 1 cup yogurt (use thin or non-fat yogurt)
· ¼ cup cilantro
· Juice of ½ lime
· 2 teaspoons curry powder
· Salt & Pepper to taste
Method:
1. In a large pot over medium-high heat, heat oil. Add onion and cook until soft, 5 minutes. Add chicken and sear until no pink remains, 5 minutes. Stir in garlic and ginger and cook until fragrant, 1 minute.
2. Add spices and cook until very fragrant, 1 minute. Add tomatoes, spinach, potatoes and broth and bring to a simmer. Stir in heavy cream, and season with salt and pepper. Simmer until chicken pieces are cooked through and tender, about 10 minutes.
3. Make cilantro yogurt by combining ingredients into blender. Blend and serve on the side.
4. Serve curry over rice with a drizzle of yogurt. Enjoy!
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